Unparalleled, sensuous Pinot Noir perfectly matched to Peking Duck at Imperial Treasure on October 20th 2010
Acclaimed actor, Sam Neill, is equally known for his fervent passion for pinot noir, his Central Otago vineyard Two Paddocks the most sort after pinot on the planet impossibly scarce yet now available, albeit miniscule quantities, in Singapore, exclusively through Hermitage Wines.
The Singapore Sun Festival is Singapore’s leading music and lifestyle festival. The Singapore Sun Festival which was inaugurated by IMG Artists in October 2007 is an annual multi-arts and integrated lifestyle Festival that celebrates the ‘Art of Living Well’ through the 7 disciplines of Music, Visual Art, Literature, Film, Wine, Food and Wellness. The Singapore Sun Festival exposes both Singapore citizens and foreign visitors to many superb, high-quality and prestigious event. The Festival brings top international and regional artists to Singapore every year, including world premieres and exclusive performances by stars from all over the world.
The essence of contemporary Bali mojo, Sarong Restaurant – Bar – Lounge, where the mood invigorates the food.
There’s no question you can eat well in Bali, with a multitude of resorts, hotels, restaurants and eateries constantly adapting to the pulse of capricious tourists. For many holidaymakers it’s simply an issue of sustenance, preferably from a horizontal position.
Darren Gall, The Wandering Palate Cambodia correspondent lunches with Julie Thai, proprietor of Phnom Penh restaurant, Le Wok – an incarnation of her Khmer-Chinese and French parentage.
Having lunch with Julie Thai, you come to understand that her restaurant’s ability to seamlessly combine the cultures and cuisines of France and Asia with a simple and understated elegance is an extension of the woman herself and her desire to share the things she loves.
Slow Roasted Medium-Rare Rump of Wagyu Beef. Totally impressive at the table yet absolutely simple to cook!
There is nothing more enticing to a carnivore than a gargantuan piece of beef appearing at the table, juices oozing as it is carved in generous slices, the meat running from shades of cherry red in the centre to a caramelized roasted–brown outside.
Somewhat paradoxically, ever since I left Australia for Asia eight years ago, I have been in search of, if not craving, the innovative contemporary Thai-influenced food of David Thompson (Darley Street Thai, Sailor Thai, Nahm) and his one of his star apprentices, Martin Boetz of Longrain.
Despite Thompson being Boetz’s mentor, their interpretations of Thai cuisine are poles apart; Thompson the archaeologist of the countries cuisine, authoring the tomb “Thai Food” (published by Pavilion), surely the most comprehensive and authoritative cookbook on the subject ever written, yet Thompson pushes all boundaries in Thai cuisine in his idiosyncratic style although retaining a nucleus of tradition and the utmost respect for the core ingredients of Thailand.
Cold beer is always good but there are several more sophisticated ways to partner this most popular of Asian cuisines, writes Curtis Marsh.
There is a great deal more complexity and flavor in Thai cooking than many other Asian cuisines and, contrary to perception, it can be paired successfully with wine.
I can fully relate to an ice-cold beer if you are eating at a stall in the sweltering heat of Bangkok. However, beer does not appease the chilli factor and, as the locals suggest, warm green tea is a better solution to extinguish the fire.
Our Cambodian Correspondent, Darren Gall, finds himself in a North Korean Room 39 enclave and partaking in a little ‘covert activity’ in the Penh!
For most of us, life north of the 38th parallel is impossible to witness first hand and is only ever glimpsed through the eyes of the, (mostly western) media. Who can ever forget the award winning cover of The Economist: glorious leader, Kim Jong-Il, waving stiffly to the crowd, resplendent in trademark 50’s-jump-suit-cum-grey-safari-suit, under the heading ‘Greetings Earthlings’!
Melbourne based food writer Rita Erlich, and Australian winemaker, Alex White, are conducting a comprehensive and fully-guided gourmet tour of Portugal. With decades of industry knowledge, expertise and travel experience, and an extraordinary itinerary of which they have gone to exhaustive detail in their brochure, this is unquestionably the best way to see Portugal if you are a gourmet and wise enough to leave all the hard work and research up to the experts – all you have to do is turn up and have a great time and experience of a lifetime.
The Wandering Palate Cambodia correspondent, Darren Gall, puts out the fire of spice in his mouth with the requisite wines.
“The year was 1968. We were on recon in a steaming Mekong Delta. An overheated private removed his flak jacket, revealing a t-shirt with an iron-on sporting the Mad slogan “Up with miniskirts!” Well, we all had a good laugh, even though I didn’t quite understand it. But our momentary lapse of concentration allowed Charlie to get the drop on us. I spent the next 3 years in a POW camp, forced to subsist on a thin stew made of fish, vegetables, prawns, coconut milk and four kinds of rice. I came close to madness trying to find it here in the States but they just can’t get the spices right.” Seymour Skinner
